Traditional blanquette of veal
1 kg veal shoulder cut into pieces
1 stalk of celery
100 g button mushrooms
20 g unsalted Isigny PDO butter
20 cl Isigny PDO crème fraîche
25 cl white wine
1 egg yolk
Juice of 1 lemon
30 g flour
20 g dehydrated veal stock
Brown the pieces of meat in a casserole with the Isigny PDO butter.
Sprinkle with flour and mix well.
Add 50 cl of water, the white wine and the dehydrated veal stock.
Peel and cut the carrots, chop the onions and mushrooms, and add them to the casserole.
Simmer for about 90 minutes.
Mix the Isigny PDO crème fraîche, egg yolk and lemon juice in a bowl.
At the end of cooking, add this mixture to the preparation and adjust the seasoning if necessary.